Just this morning I once again came across another written swan song on gin in the social networks. The fact that this kind of predictions still lead to discussions at all, surprises me a lot to be honest. Such prognoses seem to have become an undying echo, which is permanently there since years. Like a background noise that doesn’t stand out any more. (provided test product)*
Of course, you can criticize a lot aspects of the gin market and here absolutely not everything is gold that glitters (it has never been), but of course the credo is still valid: As long as people like it, the gin market will neither collapse nor be replaced by whisky, as the article linked above claims. Be that as it may, I would like to take another look at a gin today. It’s about the Burgen Gin. This is not a brand new release, but has already established itself on the market. It comes from the Schlitzer Korn- und Edelobstbrennerei, where it is produced as a commissioned product for “Burgen Drinks“. Behind this brand is the entrepreneur Kai Hofmann, who also has a vodka, a grain, liqueurs and other products produced under the name “Burgen”.
In any case, Burgen Gin is a distilled “premium gin”, which says nothing at first except that we are dealing with a distilled gin and not a compound. The addition Dry or London Dry does not appear, which sometimes also means that nature-identical flavors can theoretically be contained and a sugar addition above 0.1g/l is possible. We learn from the manufacturer that in addition to juniper, cardamom, fennel, angelica root and coriander as well as “fruits” were used as botanicals. The bottling is then done with 45% vol., a promising value.
Well, I don’t have much to tell here, so it’s time for the tasting notes.
Aroma: The balance between citrus tones and juniper is well-made, but what strikes me most of all next to a quite round juniper is the sweetish note that plays a part here. It reminds me of candied lemon peel and exudes something autumnal or even Christmassy. Herbal tones and some pine needles can be found, as well as a certain freshness of the fennel with its aniseed-like characteristic.
Taste: The citrus side definitely dominates on the palate and here, too, there is a considerable sweetness. I would really like to know how much sugar this gin contains because it undoubtedly has a certain propinquity to an Old Tom Gin. However, this is not a disadvantage, as the sweetness is not sticky or overpowering, but underlines the spicy-fresh character of the Burgen Gin. Fennel is also present here again.
Finish: medium long and spicy with associations of aniseed.
What might look like a smoothie on the outside is in fact a gin cocktail, inspired by a Brazilian cocktail category. It’s a Batida with fresh fruits (the Caipirinha is certainly the best known representative here). The special thing about this drink are kiwi berries or Hardy Kiwis, which botanists also call Actinidia arguta. The fruits are sweet, juicy, aromatic and quite soft, so basically perfect for use in a refreshingly exotic cocktail. I simply called the drink “Smooth & Green”.
Recipe “Smooth & Green”:
6 cl Burgen Gin
8 kiwi berries / hardy kiwis
2 cl lime juice
2 bar spoons of fine white refined sugar
2 cubes fresh pineapple (approx. 2x2cm)
Preparation: First add pineapple cubes and refined sugar to the shaker and press several times with the Muddler. Halve the kiwi berries and add them together with the remaining ingredients. Fill the shaker with ice cubes and shake vigorously for about 20 seconds. Then pour the entire contents (without straining) into the pre-cooled glass.
Garnish: pineapple leaf
Buying sources: At specialized retailers or online, for example at Conalco.
*The bottle for this review was provided to me by the Conalco Spirituosen UG. The fact that this product has been sent to me free of charge for editorial purposes does not – in any way – imply any influence on the content of this article or my rating. On the contrary, it is always an indispensable condition for me to be able to review without any external influence.